Wednesday, March 4, 2009

Chicken Rolls

Ok I am sure that you have seen this recipe or even made this one before but I changed it completely because I have a husband who doesn't like sour cream- darn it!

So here is my variation:

Preheat the oven to 350 degrees

2 cans of crescent rolls (doesn't matter which brand you use- so I always go with what is on sale)

2 chicken breasts (boil these until fully cooked and then shred them up)
2 cans Cream of Chicken Soup
1 8 oz package of Cream Cheese- softened
Shredded Cheddar Cheese

After the chicken breasts are cooked and shredded- combine the cans of cream of chicken soup and cream cheese in a bowl- mix together

Roll out the crescent rolls and then get out your rolling pin and roll them even larger- this way you can get more of the filling in them. Drop the filling by scoopful in the middle of the crescent roll dough and then roll it up in a ball and place on a greased cookie sheet- just spray the cookie sheet with pam or something- it is just enough to keep the chicken roll from sticking to the pan after cooking.

Put the cookie sheet in the preheated oven (350 degrees) and bake for 25 minutes.

Serve with rice or mashed potatoes and top with your choice of gravy- we like to just take a can of cream of chicken soup and half a can of water and heat that on the stove until mixed together and then pour it all over the rolls and the rice or potatoes.

I have a family of four and really we can get by with 8 (one roll of crescent rolls) so I froze the other 8 for another dinner.

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